Spicy Thai Vegetable Soup Recipe Reviews - Allrecipes.com (Pg. 3)
Reviewed: Jan. 17, 2007
Pretty good. I missed out the fish sauce (we're vegetarian) and broccoli, and added pak choi & baby sweetcorn. Also, I didn't liquidise. I grated the lemon grass on a very fine grater. Good strong well developed flavours.
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Cooking Level: Expert

Home Town: Dorking, Surrey, England, U.K.
Living In: Stroud, Gloucestershire, England, U.K.

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Reviewed: Apr. 24, 2006
This was perfect after a weekend of over indulgence. It's quite filling without being heavy. I left out the saffron but added in some kaffir lime leaves while it simmered and removed them before I pureed it. I agree that it would be great with the addition of almost any kind of meat. Will absolutely be making it again
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Cooking Level: Intermediate

Home Town: Lower Hutt, Wellington, New Zealand
Living In: Osaka, Osaka, Japan

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Reviewed: Dec. 15, 2005
Absolutely delicious! I left out the garlic and pepper sauce and increased the quantities of veggies. Great for getting vegetables into those who turn their noses up. Like a thick and morish green thai curry sauce so would be great on chicken, beef or prawns. I'm really impressed with this.
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Reviewed: Nov. 21, 2005
This recipe is delicious and very spicy. The only trouble is, unless you buy pre-chopped vegetables and ginger, the prep time is more like 45 minutes. It's well worth the effort. We added chicken that had been sauteed in Thai garlic sauce and will probably double the rice next time.
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Cooking Level: Intermediate

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